Little Bottles of Natural Goodness 

Pomegranate Cranberry Winter Salad

Posted on January 12, 2016 by Bickford Flavors
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 clove garlic, finely minced
  • 1 TBSP Bickford Pomegranate Flavoring
  • 1 teaspoon dijon mustard
  • 1 TBSP honey
Place all ingredients in a bowl and whisk until well combined.

  • 5 ounces baby spinach or your favorite mixed greens
  • 1 Fuji or Honeycrisp apple, cored and diced
  • 1/4 cup dried cranberries
  • 1/3 cup feta, blue cheese, or goat cheese crumbles
  • 1 cup pecans or walnuts, chopped and toasted
Combine salad ingredients in a large serving bowl and toss together with vinaigrette just until coated. Season with salt and pepper, if desired.

Refrigerate remaining dressing for up to one week.

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Baked Granola Recipe

Posted on February 25, 2014 by Bickford Flavors



  • 6 cups rolled oats 
  • 3½ cups rye flakes 
  • 2 cups shredded coconut 
  • 2 cups sunflower seeds 
  • 1 cup sesame seeds 
  • 2 cups chopped almonds 
  • ¾ cup barley malt 
  • ⅔ cup canola oil 
  • 1¼ cups pure maple syrup
  • 1 tbs. Bickford’s Pure Vanilla 
  • 1 tbs. Bickford’s Almond Flavor 
  • 2 tbs. Bickford’s Maple Flavor
  • ½ tsp salt
  • 1 cup raisins




Preheat oven to 375°F. In a large bowl, combine oats, rye flakes, coconut, sunflower seeds, sesame seeds and almonds. In a separate bowl, stir together the barley malt, oil, maple syrup, all extracts and salt. Add the wet mixture to the dry mixture and mix together well. (For granola that sticks together more, use a food processor to combine wet and dry mixtures.)  Spread the combined mixture onto a large baking sheet and bake for 50 minutes, or until the mixture is lightly browned. Let cool for 30 minutes. (Granola will harden and darken as it cools.)  Mix in the raisins and serve immediately or store in an airtight, container for future breakfasts.



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